FAVORITE PISTACHIO CAKE


Pistachio Cake, one of those recipes you remember as a kid growing up!  I’ve had this recipe since ever since and it’s been a long time favorite of mine.  An easy recipe to prepare with WOW responses!  Give this one a try and see how quickly it’ll become YOUR favorite as well.

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CAKE:
1 (18 1/4 oz.) pkg. White cake mix
1 (3.5 oz.) pkg. INSTANT Pistachio pudding mix
1 cup 7-Up soda or comparable
1 cup Vegetable oil
3 Eggs
About 4 – 6 drops Green food coloring, depending on your color preference, optional

PISTACHIO FROSTING:
1 1/2 cups COLD whole Milk
1 (3.5 oz.) pkg. INSTANT Pistachio pudding mix
1 (8 oz.) tub Cool whip topping, thawed
1/2 cup chopped Pistachios, for garnish, optional

Preheat oven to 350 degrees. Grease  a 13″ x 9″ baking pan.
In a mixing bowl, combine first five ingredients.  Beat  until smooth.

NOTE:  DO NOT follow the directions on the cake box or the pudding box – add them both DRY.

Pour into baking pan. Bake for 35 – 45 minutes OR until cake tests done.

While the cake is baking, prepare your frosting by combining the COLD milk and pudding mix together in a bowl.  Beat these ingredients until the pudding thickens.  You may need to place this into the refrigerator to set up a bit.  Once the pudding sets, add in the Cool whip topping and fold in until very well combined.  Place this into the refrigerator until the cake has completely cooled off before spreading it onto the cake.

Garnish with chopped Pistachios if you’d like.  SERVE and enjoy!

EEZIE PEEZIE APPLE CAKE


APPLE CAKE, any way you slice it, is delicious!  I remembered using an easy recipe once, that required a box of angel food cake mix and a can of crushed pineapples, that’s it!  I thought, why not try this same technique with other fruit fillings as well?  Here are my results…..this is one of the easiest cakes I have ever made!  It’s definitely going to have a place in my most cherished recipes cookbook. Chuck full of apples with that hint of cinnamon, it screams FALL any way you slice it!  Perfect for the holidays and Fall weather, my favorite time of the year.  If you’re in a pinch and need to come up with a quick and tasty treat for the holidays, give this one a try…..

My brain is spinning, wanting to experiment with pumpkin filling now, Hmm?  Stay tuned!

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1 (16 oz.) pkg.  Angel Food cake mix
1 (21 oz.) can Apple Pie filling
1/2 tsp. ground Cinnamon
3 Tbsp. Water

 

 

 

 

Preheat the oven to 350 degrees.  Lightly spray a 9×13-inch baking dish, set this aside.  In a large bowl, pour the dry cake mix.  Add the ground Cinnamon and stir to combine well.

NOTE:  According to the cake mix package, it says not to grease the baking dish; I was concerned about the apple filling sticking to the pan, so I LIGHTLY sprayed mine with Baker’s Joy.  This is optional to you….

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Pour in the can of apple pie filling and the water.

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Using a rubber spatula, HAND-stir these ingredients together.  Do not use a mixer, otherwise you’ll end up breaking the chunky pieces of apple.

NOTE:  You can cut the apples before adding them to the mix, for better distribution throughout the cake.

Stir these ingredients all together until a thick batter forms.  Pour this into a lightly greased 9×13-inch baking pan.

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Spread the batter out on the baking pan, making sure the apples have been distributed evenly throughout.  Place into the preheated oven and bake for the required time listed on your package directions or until golden and cake tester comes out clean.

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CASSAVA CAKE, my way!


Cassava Cake, made traditionally without any flour, is very dense, chewy and delicious.  I’m not a fan much of using condense milk or evaporated milk; which most Cassava cakes are made with.  I wanted to come up with something much more cake-like in texture, but still enjoy the flavor of Cassava.  After the cake was done baking, I allowed it to cool slightly.   I tried eating it while it was still warm and the next day, and my findings were that while it is still warm, it’s very cake-like in text; buttery, soft, and fluffy.  But after sitting until the next day, it’s became somewhat dense in texture. The cassava flavor is still noticeable.  Either way though, it’s still delicious!  ENJOY!

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This picture is of the cake, sliced the following day.

1/2 cup Butter, softened (1 stick)
3/4 – 1 cup granulated Sugar, to taste
3 Eggs
1 tsp. Vanilla extract
1 tsp. Coconut extract
1 cup Cake flour
2 tsp. Baking powder
1/2 tsp. Salt
1 cup Coconut milk
1 (16 oz. bag) frozen grated Cassava, thawed
1/2 cup sweetened Coconut flakes, optional (I didn’t use this)

Preheat the oven to 350°.  Lightly grease a 9×9-inch OR brownie baking pan.  Set this aside.

NOTE:  Any pan larger than this will only produce a thinner cake.

Using a cheese cloth OR even a clean kitchen towel, line a large sieve or colander.  Pour the thawed, grated cassava onto the cheese cloth.  Wring the cheese cloth to remove excess liquid from cassava.  It doesn’t have to be completely dry.  Set this aside.

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In another larger bowl, combine the softened butter and sugar.  Cream together.

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Add the eggs, one at a time, beating after each addition.  You’ll notice the batter starts to thicken.

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Add the vanilla and coconut extracts.  Beat to mix well.

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Combine the baking powder and salt with the cake flour and mix well.  Now, add in the flour mixture and coconut milk, ALTERNATELY, beating well after each addition.  I did this in 3 additions.

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Now add the grated cassava.  Stir to combine well.  If you are adding the coconut flakes, add it at this time as well.  Mix all of the ingredients together thoroughly, making sure to distribute the cassava and coconut flakes evenly.

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.Place into the preheated oven and allow it to bake for about 40 – 45 minutes, OR until a cake tester inserted comes out clean.  It doesn’t turn golden much.  Allow it to cool slightly before slicing it.

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SPONGE CAKE aka Brohas


This is an extremely light, not so sweet type of Sponge cake, with a hint of lemon flavor.  With as little as three ingredients, you’ll be surprised at how simple and easy this cake is to prepare.  Perfect for shortcakes, topped with whipped cream and fresh berries.  It can also be used to make Pan Tosta.  Just slice the cake into pieces and allow to dry in the oven until toasted.  Either way you decide to serve this cake, it’ll be a hit…..

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6 Eggs, at room temperature, separated
1 cup Cake flour
1 cup Sugar
1/2 tsp. Lemon extract, optional

Preheat the oven to 350°.  Lightly grease the bottom of a 9×13-inch baking dish and then line it with a piece of wax paper.  Set this aside.

Separate the egg whites from the yolks and divide the sugar between each.  Place the egg whites in a larger bowl.

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Using an electric mixer, on HIGH beat the egg whites with 1/2 cup sugar, until stiff peaks form.  Set this aside.

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Now beat the yolks and 1/2 cup sugar until it become thick and light yellow.

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GENTLY fold the egg yolk mixture into the stiffened egg whites until combined well.

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Add the cake flour, in 3 increments, GENTLY folding it into the yolk/whites mixture until all flour has been thoroughly combined.  DO NOT OVER MIX!

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Pour the thick batter into the prepared baking pan and carefully level it out over the pan.  Bake in the preheated oven for 30 – 35 minutes or until a cake tester inserted comes out clean.

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Allow to cool slightly, then using a butter knife, help to ease the cake from the pan.  Cool completely before serving.

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Peanut Butter Cake


…..a special treat for any peanut butter lover!  This is a moist, decadent cake, slightly sweetened with peanut butter both in the cake and in the frosting.  Make this cake and surprise your peanut butter lover and watch the smiles happen….. 😉

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CAKE:
1 1/2 cups All-purpose flour
2 tsp. Baking powder
1/2 tsp. Baking soda
1/2 tsp. Salt
1/3 cup Vegetable oil
1/3 cup unsweetened smooth Peanut butter
1 cup Brown sugar
2 large Eggs
1 cup Buttermilk
1 1/2 tsp. Vanilla extract

PEANUT BUTTER FROSTING:
1/2 cup unsalted Butter, softened
1 cup unsweetened smooth Peanut butter
1 tsp. Vanilla extract
3 cups Powdered sugar
1/4 – 1/2 cup Heavy whipping cream, for consistency

NOTE:  This makes 1 double layer cake.

Preheat the oven to 350° degrees.  Spray one round 9-inch baking pan with JOY or lightly grease and flour; set this aside.  In a small bowl, combine the flour, baking powder, baking soda, and salt.  Set this aside. 

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In a large mixing bowl, combine the vegetable oil, peanut butter, brown sugar and vanilla.  Beat this until smooth and combined.

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Add the eggs.  Beat until smooth.

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Add in the flour alternating with the buttermilk, and beating well in between additions. 

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Continue to mix in alternately with the flour and buttermilk until all are finished. 

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Mix until a smooth batter forms.  Pour the batter into the prepared pan, tap on counter to remove any air bubbles. 

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Place into preheated oven and bake for about 30 – 35 minutes or until cake tester inserted comes out clean.  Remove from oven and allow to cool for 5 minutes.  Remove from the baking pan onto a cooling rack. Cool completely!

NOTE:  I made 2 cakes shown in the picture.  But I did not double this recipe!

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While the cake is cooling, prepare the frosting.  In a large bowl, combine the butter, peanut butter, and vanilla. 

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Mix until smooth in consistency.  Add the powdered sugar in increments. 

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Eventually a stiff mixture will form.

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Add in the heavy whipping cream, starting with 1/4 cup FIRST.  Mix until smooth but spreadable in consistency.  IF NEEDED, add more cream, but do not allow the frosting to become too loose or watery. 

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Now, using a serrated knife, cut the center of the cake, dividing the it into 2 equal pieces.  Lay the bottom half on a serving plate.  Dollop some of the frosting onto the cake and spread it evenly over, covering to the edge. 

NOTE:  To end up with a cleaner plate after frosting, lay strips of wax paper right under the edge of the cake on all sides.  This will keep the frosting from falling onto the serving plate. 

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Top it with the other half of the cake and continue frosting until the cake is completely covered with the frosting.  Make sure to spread the frosting evenly all over the whole cake.  Swirl a design over the top using the back of a spoon or spatula.  Carefully pull out the pieces of waxed paper and discard.  Smooth in any areas where frosting might have pulled away from the cake.  Cover until ready to serve.

NOTE:  Chocolate chips can be melted and then drizzled over the edge of the cake, allowing it to drip down the sides.  Top with chopped peanuts.

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Easy Bibingka


Bibingka is a type of rice cake, that is made with rice flour and coconut milk and usually baked in banana leaves; that is usually quite buttery.  Here is an easy recipe that I’ve been making for a while.

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1 cup Rice flour, pictured below
2 1/2 tsp. Baking powder
1/4 tsp. Salt
3/4 cup Sugar
4 Tbsp. unsalted Butter, softened
3 large Eggs, room temperature
1 tsp. Vanilla paste or extract
1 cup Coconut milk
Banana leaf, optional

Let’s begin by preheating the oven to 350°.  Prepare an 8×8-inch baking dish, by spraying it with JOY baking spray OR grease lightly with shortening.  Set this aside.

In a small mixing bowl, combine the rice flour, baking powder, and salt. Set this aside.

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Now, in a larger mixing bowl, combine the butter and sugar.  Stir and cream together.

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Add eggs, one at a time, beating after each addition.

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With the last egg, add in the Vanilla paste or extract.  Combine well and mix until smooth.

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Add the coconut milk to the egg mixture and blend to combine well.

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Add in the flour mixture and mix to combine well and smooth, about 2 minutes.  Pour the batter into your prepared baking dish.

NOTE:  Instead of spraying or greasing the baking dish, a clean piece of banana leaf is traditionally used to line the baking pan.  Unfortunately, I didn’t have any.  Pour batter over the banana leaf and bake as instructed.

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Bake in the preheated oven for about 30 – 40 minutes or until a cake tester inserted comes out clean.  Allow to cool slightly before removing to a cooling rack to cool off completely.

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Chamorro Cake, version II


This is another version of a Chamorro Cake that I’ve come up with.  Unlike my other recipe, https://chamoritamommaskitchen.com/2013/07/27/chamorro-cake/  in which I added melted butter, I didn’t melt the butter in this recipe, plus I added raisin, which is traditional in Chamorro cakes .  Both are equally delicious, so you can’t go wrong with either.  Give this and my other recipe a try and let me know how it does for you. 

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1 cup unsalted Butter, room temperature and softened
1 1/4 – 1 1/2 cups granulated Sugar, to taste
4 Egg whites
2 whole Eggs, brought to room temperature
2 tsp. Lemon extract
1 tsp. Vanilla
3 cups All-purpose Flour
3 tsp. Baking powder
1 tsp. Baking soda
1/4 tsp. Salt
1 (12 oz. can) Evaporated Milk
1/2 – 1 cup Raisins, optional
1 tsp. All-purpose flour

Begin by combining well, the dry ingredients, the flour, baking powder, baking soda, and salt; in a medium bowl. Stir and then set aside.

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Pour the raisins into a small bowl and toss in the 1 teaspoon of all purpose flour.  Toss the raisins and combine well, set this aside. 

NOTE:  The reason we’re tossing the raisins in the flour is because it helps them to stay afloat in the batter, and not sink to the bottom of the cakes.  This is a good tip also when using any type of fruit or even when using chocolate chips in cakes.

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Now combine the softened butter and sugar.

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Cream these ingredients together until they are well combined and smooth. Make sure to scrape down the sides often.

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Now, add in the eggs, a little at a time, beating well after each incorporation.

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Add in both extracts, mix and combine well.

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Now, alternating between the flour mixture and evaporated milk; pour a little bit at a time in, making sure to mix and incorporate AFTER adding each of the ingredients. 

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Continue adding until both ingredients are completely gone.

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Make sure to stop the mixer and scrape down the sides of the bowl often.  Continue adding the flour/milk and ending in milk.  Mix the batter for about 2 – 3 minutes or until a smooth batter forms. 

NOTE:  The batter should be thick!

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Now, if you’re using the raisin, fold them in now, making sure to incorporate them well into the batter.

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Now divide the batter into 2 round 9-inch cake pans that have been greased and floured or sprayed.  You can also use a 9×13-inch pan for one larger cake.

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Bake in a preheated 350 degree oven for about 40 – 50 minutes, but start checking it at around 35 minutes, because every oven is different.  Bake until golden in color and when a cake tester tests done, meaning when a toothpick inserted comes out clean with no signs of raw batter. 

Allow the cake to cool slightly in the pans, then remove after 5 minutes to cool on a cooling rack.  Slice and serve. Cover any leftovers.

NOTE:  I made Pan Tosta with one of the cakes I baked today.

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